I had only just glanced at this subject until I listened to Paul Chek talking with Wade Lightheart in one of Paul’s podcasts, there is a lot of information about on line so you have to sift through to find what you believe is credible information
I am not going to write a lot at this time as I am still looking and listening but what I know is prebiotics are a precursor for probiotics, as the name implies. A lot of food items are labelled that it contains either one or the other but the amount is what is in question. As my review is finding out, all good bacteria is killed of if food is heated above a certain temp, basically what we do every day when we cook. So how do you get the best part of food in pre/probiotics is to be determined, again what I am finding out that the better is to be grown organically as possible, in other words no chemical additives to the soil, rain water not town water etc
There is a lot in this subject to read which I have to go through before I can make a better comment in how I see this subject